Not-Too-Virtuous Salad with Caramelized Apple Vinaigrette
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 1 clove garlic minced
- salt
- 1 lemon
- 1 teaspoon fresh thyme
- 4 ounces olive oil
- 4 handfuls mixed greens about 6 oz.
- 1/4 celery root peeled and very thinly sliced or cut i
- 1 fennel bulb very thinly sliced
- 3/4 cup pecans toasted
- 5 slices lardons or thick cut bacon cut into lardons
- 1 tart apple thinly sliced into half moons
- 2 ounces brown sugar
- 3 ounces plus 1 ounce apple cider vinegar
- 1 gala apple peeled cored and medium diced
- 2 ounces canola oil
- Carbohydrate 20.079563604395 g
- Cholesterol 0 mg
- Fat 57.3228984 g
- Fiber 3.27787502527237 g
- Protein 2.30292596386 g
- Saturated Fat 6.2338653378055 g
- Serving Size 1 1 Serving (127g)
- Sodium 5.578423696 mg
- Sugar 16.8016885791226 g
- Trans Fat 1.67597005861149 g
- Calories 578 calories
In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat. Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well. Taste a piece of lettuce and add more dressing depending on your preference. In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface. Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally. Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
